Smoked Pork Shoulder (Pulled Pork)

Ingredients

• • 1 bone-in or boneless pork shoulder (Boston butt)
• • Yellow mustard, as a binder
• • Your favorite grilling/BBQ seasoning rub
• • Apple cider vinegar, for spritzing (optional)

Steps

1. 1.Let the pork shoulder sit uncovered in the fridge until a slight pellicle forms on the surface.
2. 2.Coat the shoulder in a thin layer of mustard as a binder, then apply a generous coat of your favorite grilling seasoning.
3. 3.Set up your smoker at 225-275°F. Using two pellet tubes at once (I run a Pit Boss CS1600, which has the room for it) gets you closer to a stick-burner flavor profile -- each tube runs about 3-4 hours, so plan to swap them once or twice before you wrap.
4. 4.Smoke until the pork hits the stall, spritzing occasionally with apple cider vinegar if you like. A drip pan with some ice underneath can help catch drippings and keep things moist, though it's not required.
5. 5.Once through the stall, wrap tightly and continue cooking -- nothing special needed once it's wrapped.
6. 6.Pull the pork once fully tender, generally in the 24-hour range total depending on size -- adjust your timeline as needed.
7. 7.Rest, then shred and enjoy.